Hamburger Supreme Casserole is the kind of simple baked dinner that works when you want something warm, filling, and familiar without a long ingredient list. It combines ground beef, macaroni, mushrooms, cream of mushroom soup, milk, thyme, and cheddar in a layered casserole with plenty of savory flavor.
I like this style of casserole because most of the work happens on the stovetop before the dish goes into the oven. The beef and onion are browned together, the macaroni is cooked just shy of done, and the creamy mushroom mixture comes together in the same skillet. From there, everything is layered with cheese and baked until hot and bubbly.
If you enjoy old-fashioned ground beef dinners, this one fits right in with our beef recipes, casseroles, and easy pasta dinners.
Why This Hamburger Supreme Casserole Works
The biggest strength of this casserole is the balance between the creamy sauce and the pasta. Cream of mushroom soup and milk coat the beef and macaroni without turning the dish into a heavy soup-style casserole. The mushrooms add extra savory flavor, while thyme and garlic give the beef mixture more depth.
Sharp cheddar is especially useful here because its stronger flavor stands up to the beef and mushroom sauce. Layering the cheese instead of mixing all of it into the filling also gives you pockets of melted cheddar through the casserole and a bubbly top after baking.
The macaroni should be cooked one to two minutes less than the package directions. That small step matters because the pasta continues cooking in the oven. Starting with slightly firm macaroni helps it stay tender rather than soft or mushy by the time the cheese is browned.
Ingredients You’ll Need
Lean ground beef: Use 1 pound. Lean beef keeps the casserole hearty without leaving too much grease in the finished sauce.
Onion: One small chopped onion cooks with the beef and adds sweetness and savory flavor.
Cream of mushroom soup: One 10.5-ounce can forms the creamy base of the sauce.
Milk: Half a cup loosens the condensed soup enough to coat the beef and pasta evenly.
Mushrooms: A 4-ounce can of drained mushrooms reinforces the mushroom flavor and adds a little extra texture.
Macaroni: Two cups of uncooked macaroni make the casserole substantial enough for a family dinner.
Sharp cheddar: Two cups of grated cheddar give the casserole its cheesy layers and golden top.
Seasonings: Garlic powder, dried thyme, kosher salt, and black pepper keep the seasoning simple and work especially well with beef and mushrooms.
Hamburger Supreme Casserole Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 (10.5-ounce) can cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 (4-ounce) can mushrooms, drained
- 2 cups macaroni, uncooked
- 2 cups sharp cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
How to Make Hamburger Supreme Casserole
- Preheat the oven to 350°F and grease a 2-quart casserole dish with butter or nonstick spray.
- Bring a pot of salted water to a boil. Cook the macaroni for 1 to 2 minutes less than the package directions, then drain it well and set it aside.
- Place the ground beef and chopped onion in a large skillet over medium-high heat. Season with garlic powder, thyme, salt, and black pepper. Cook until the beef is browned and the onion is tender, breaking the meat into crumbles as it cooks.
- Drain excess grease from the skillet if needed. Stir in the cream of mushroom soup, milk, and drained mushrooms. Taste and adjust the seasoning.
- Spread half of the beef mixture in the prepared baking dish. Add half of the macaroni and half of the cheddar cheese.
- Repeat with the remaining beef mixture and macaroni.
- Bake uncovered for 20 minutes.
- Sprinkle the remaining cheddar over the top and return the casserole to the oven for about 10 minutes, or until the cheese is melted and the edges are bubbling.
- Let the casserole rest for 5 to 10 minutes before serving so the layers can settle.
Tips for the Best Texture
Do not fully cook the macaroni before baking. Slightly undercooked pasta is one of the easiest ways to avoid a soft casserole.
Drain the beef if it releases a lot of fat. Too much grease can make the cream sauce feel oily and can keep the cheese from blending cleanly with the filling.
Drain the canned mushrooms well. Extra liquid can thin the sauce more than you want.
Add the final cheese layer near the end. Baking part of the cheddar inside the casserole gives you cheesy layers, while adding the rest for the final 10 minutes keeps the top soft, melted, and lightly golden.
What to Serve with It
This is a rich, filling casserole, so simple sides work best. A green salad, roasted broccoli, green beans, or steamed vegetables all help balance the creamy beef and pasta.
If you want another beef-and-noodle dinner for later in the week, try our Sour Cream Beef Noodle Casserole. For an even easier pasta night, our Dump and Bake Meatball Casserole cooks the pasta right in the baking dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Individual portions reheat well in the microwave. For a larger amount, cover the casserole and warm it in a moderate oven until the center is hot.
If the pasta looks a little dry after refrigeration, add a small spoonful of milk before reheating. Pasta absorbs moisture as it sits, so a little added liquid can bring the creamy texture back.
Frequently Asked Questions
Can I use fresh mushrooms instead of canned?
Yes. Sauté sliced fresh mushrooms before adding them to the sauce so they release their excess moisture first. This keeps the finished casserole from becoming watery.
Can I prepare Hamburger Supreme Casserole ahead of time?
You can brown the beef, cook the macaroni, and assemble the casserole ahead of time. Cover it tightly and refrigerate until you are ready to bake. A cold casserole may need a few extra minutes in the oven.
What kind of cheese works best?
Sharp cheddar gives this casserole the strongest classic flavor, but medium cheddar, Colby Jack, or a cheddar blend can also work. Freshly grated cheese usually melts more smoothly than pre-shredded cheese.
